Grilled Spinach and Asparagus Pasta

Ingredients

• 1 1/2 lbs chicken breasts (3-4 breasts)
• 8 ounces whole wheat spaghetti

• 1 (10 ounce) box frozen spinach
• 4-5 sticks asparagus
• 2 tomatoes
• 4 tablespoons goat cheese
• 1/4 cup parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 garlic cloves
• 1 teaspoon basil
• 1 tablespoon olive oil

Directions

1. 1

   Defrost chicken and boil water (make sure to add 1/2 teaspoon salt) and heat pan with some olive oil.

2. 2

   Add asparagus to boiling water and heat for 5 minutes, add spinich to pan to defrost and separate.

3. 3

   Remove chicken from defrost and cut into slices, sprinkle with black pepper, salt, 1/2 tsp basil and 1/2 tsp minced garlic. remove asparagus to other plate.

4. 4

   Add spagetti to water where the asparagus was for approximately 10 minutes and remove heated spinich to a separate plate. Add more oil to pan and add chicken.

5. 5

   Cut asparagus into 1.5 inch pieces. brown the chicken. cut up tomatoes into bite size pieces, not diced.

6. 6

   Remove pasta from pot and strain. place pasta back into the pot to evaporate the water still left in the pasta (learned this technique on the food network).

7. 7

   Sprinkle the pasta with parmesan cheese and dice up some goat cheese to place on top when finished.

8. 8

   Mix in the chicken, spinich, asparagus, tomatoes, 1/2 tsp basil, 1/2 tsp garlic, and a dash of black pepper. Mix it all together.

9. 9

   Plate it, add goat cheese to the top, and the people eating the dish will mix it inches.